Silken Steamed Egg in a Stone Pot
Silken Steamed Egg in a Stone Pot
Easy Steamed Egg in a Ttukbaegi: Perfectly Soft and Delicious!
Today, I’m sharing a simple recipe for steamed egg made in a traditional Korean stone pot (ttukbaegi). It’s incredibly easy to make and perfect as a side dish or even a snack. Let’s get started!
Main Ingredients- 3 large eggs
- A little chopped green onion (for topping)
- 1/2 paper cup of water (approx. 50ml)
Seasoning & Aromatics- 1/2 Tbsp salted shrimp (or a pinch of salt)
- 1 Tbsp cooking wine (to remove eggy smell and enhance flavor)
- 1 drop of sesame oil or perilla oil (for finishing)
- A little toasted sesame seeds (for garnish)
- 1/2 Tbsp salted shrimp (or a pinch of salt)
- 1 Tbsp cooking wine (to remove eggy smell and enhance flavor)
- 1 drop of sesame oil or perilla oil (for finishing)
- A little toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare a small stone pot (ttukbaegi), typically suitable for 1-2 servings. You’ll need 3 large eggs as the main ingredient and some chopped green onion to sprinkle on top. Feel free to add finely chopped vegetables like carrots or onions according to your preference.
Step 2
Crack the 3 eggs directly into the ttukbaegi and whisk them well until smooth. Then, add the chopped green onion, 1/2 Tbsp of salted shrimp (or salt to taste), and 1 Tbsp of cooking wine to eliminate any eggy odor and add depth of flavor. For a silkier texture, add 1/2 paper cup of water. Finally, add a single drop of sesame oil or perilla oil and a sprinkle of toasted sesame seeds, then stir everything together thoroughly. While water is optional, it’s highly recommended for a moist and incredibly soft steamed egg.
Step 3
Once the egg mixture is well combined, cover the ttukbaegi completely with its lid. Now, cook over medium-low heat. Allow the egg mixture to slowly puff up and cook through. As soon as it starts to puff, reduce the heat to very low and let it simmer gently with the lid on. Cooking on high heat can cause the bottom to burn or the steamed egg to become dry, so be mindful of your heat control.
Step 4
This is the stage where the steamed egg begins to puff up significantly. This is the perfect moment to reduce the heat to its lowest setting. Continue to cook gently without lifting the lid, allowing it to steam through evenly.
Step 5
Once the steamed egg has puffed up nicely and feels firm yet tender to the touch, turn off the heat. Your warm, delicious, and perfectly steamed egg, ready to be enjoyed straight from the ttukbaegi, is now complete!
